Summary
Overview
Work History
Education
Skills
Timeline
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Maninder Kaur

Cobram,VIC

Summary

Adept at kitchen management and food safety, I significantly reduced food waste at Mobil Cobram Pegasus Pitstop, enhancing operational efficiency. My recipe creation and effective communication fostered a team environment that met diverse dietary needs, elevating customer satisfaction and sales. Skilled in nutrition and staff coordination, I excel in fast-paced culinary settings.

Overview

6
6
years of professional experience

Work History

Chef

Mobil Cobram Pegasus Pitstop
11.2023 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Cook

Yarrawonga Bakery
12.2021 - 10.2023
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed opening and closing shift kitchen tasks.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Planned menus for different events, seasons and customer requests.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.

Chef's Assistant

Indian Lounge Restaurant
11.2020 - 09.2021
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Limited portion sizes and used garnishes to control food costs.
  • Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.

Team Member

Heaven’s Bakehouse
04.2019 - 10.2020
  • Kept work areas clean, organized, and safe to promote efficiency and team safety.
  • Maintained strict adherence to company policies and procedures while sustaining high-quality work standards under pressure.
  • Contributed to a positive work environment by consistently demonstrating professionalism, adaptability, and strong interpersonal skills.
  • Maintained productive, efficient approach to all tasks.
  • Contributed to team success by completing jobs quickly and accurately.

Education

Certificate III Certificate 4 - Hospitality Administration And Management

Pax Institute of Education
Melbourne, VIC
12.2022

Diploma Of Leadership And Management -

Universal Institute of Technology
Melbourne, VIC
04.2020

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Food presentation
  • Meal Preparation
  • Effective Communications
  • Kitchen Operations
  • Grilling Techniques
  • Kitchen equipment operation and maintenance
  • Ingredient Knowledge
  • Frying techniques
  • Recipes and menu planning
  • Food plating and presentation
  • Allergen awareness
  • Sanitation Guidelines
  • Plating techniques
  • Recipe creation
  • Workflow Optimization
  • Staff Coordination
  • Menu development
  • Portion and cost control
  • Nutrition knowledge

Timeline

Chef

Mobil Cobram Pegasus Pitstop
11.2023 - Current

Cook

Yarrawonga Bakery
12.2021 - 10.2023

Chef's Assistant

Indian Lounge Restaurant
11.2020 - 09.2021

Team Member

Heaven’s Bakehouse
04.2019 - 10.2020

Certificate III Certificate 4 - Hospitality Administration And Management

Pax Institute of Education

Diploma Of Leadership And Management -

Universal Institute of Technology

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